Gently, but thoroughly, combine all of the meatball ingredients in a large mixing bowl. Form into 24 meatballs and place on a foil-lined baking sheet. Bake for 15 minutes.

While the meatballs are in the oven, heat the olive oil over medium heat in a large, heavy skillet. Sweat the onions until soft and translucent, about 10 minutes; add the garlic cinnamon stick, cumin and coriander and cook for another 2 or 3 minutes more.

Stir in the remaining sauce ingredients except for the salt and pepper and bring to a boil. Reduce the sauce to a simmer and add the meatballs. Continue simmering until the sauce is thickened and the meatballs are cooked through, about 20 minutes more. Season to taste with salt and pepper.